Sirloin tip w/Qview

Discussion in 'Beef' started by smokinal, Jan 16, 2011.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hickory! Welcome to SMF, I see this is your first post. Why don't you go to the roll call section & introduce yourself. Tell us a little about you, your smoking experience, & the smoker you have or want. There are a lot of really knowledgeable & friendly folks here to help you along. Plenty of tips & recipes too. Glad to have you aboard.
     
     
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Nice job Al...... and Judy! [​IMG]

    I usually do stuff like that on a weekend fill the smoker smoke. I will usually have some chicken on my lower grill, and then a mix of beef and pork on the top grill. One item will be dinner that night, something is usually getting sliced for lunch meat, and then the rest is left big and vacuum packed for dinners throughout the week.
     
  3. Going on the list of To Smoke! Looks like awesome sammies! Thanks.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    very nice Al. I also must put that on my list......
     
  5. shooter1

    shooter1 Smoking Fanatic

    I also was wondering what the best cut of meat was to do roast beef. Its a thing of beauty! This goes on the list for sure. I have got to get me a slicer. Fantastic Job AL.
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious Al!!!

    Craig
     
  7. I saw your post and ran off to get an 11 lb. tip roast to smoke for eats during the AFC Championship game this weekend.  (Go Steelers!!) I am SO looking forward to it...and the game too...but certain it is not as pretty a cut as your roast.  Nice work! 
     
    Last edited: Jan 19, 2011
  8. jpjohnson93

    jpjohnson93 Newbie

    Looks fantastic!  Will have to add that to my Super Bowl Smokeout agenda...
     
  9. theracenut

    theracenut Fire Starter

    That sure looks tasty. There we go something else on my list of things to do. I gotta find me a slicer first. Great job!!
     
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    Another fine looking smoke outta you Al!
     
  11. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    OK OK OK! So I bought one. Then showed my wife and she said thats the only way she like RB. So...now that she's seen your results I am cleared to try it....hope my turns out as well as yours did.
     
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Job Al!!!

    Todd
     
  13. dougmays

    dougmays Limited Mod Group Lead

    is it safe to eat meat only taken to 135? i thought you had to get to 160 for all types?
     
  14. USDA says 145º for Steaks and Roasts.  You'll probably get about 5º +/- of carry over if the roast has been on the heat for 4-1/2 hours like Al's.  

    Can't speak for anyone else, but I prefer my roasts  - especially the one's I'm slicing for sammiches - on the rare side.

    Here's the list. plucked from the USDA:  (http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp)

    USDA Recommended Safe Minimum Internal Temperatures

    • Steaks & Roasts - 145 °F
    • Fish - 145 °F
    • Pork - 160 °F
    • Ground Beef - 160 °F
    • Egg Dishes - 160 °F
    • Chicken Breasts - 165 °F
    • Whole Poultry - 165 °F
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes it's safe, if the roast has not been probed, injected or in any way pierced. If is is intact muscle tissue you only have to get the outside 1/2" to 140 degrees in 4 hours.
     
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    The only thing on this thread that's not safe is Al getting his fingers too close to the slicer, while Judy is trying to slice that good looking beef up!

    Get outta there Al !!!!  [​IMG]

    Bear
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Get outta there Al !!!!  Hey Bear I hear that all the time, how'd you know ?    [​IMG]
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member


    HEY HEY HEY----I'm smarter than the Aaaa-ver-age Bear !!
     
  19. oliver

    oliver Newbie

    Al,  I made a tip roast like you did. The only thing i did different is put different seasonings on it and it's a smaller roast.2.5lbs. I smoked it for 2.5 hours. The internal temp was 149. I took it into the house and let it sit for about 10 mins and just wanted to try it. So i sliced alittle piece and it was tender but the smoke flavor was very strong. This is my first attempt at smoking. I put hickory chips in my MES-30 smoker like 3 times. About every 40-45mins. Did i do it to many times? I think i did. Not sure. I will put it in the fridge and let it sit. If it is to strong iam pitching it. Im not giving up. I know it takes time to perfect stuff. Thanks for your input. Dennis 
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If you cut off the end piece it will have more smokey flavor. The next piece will only have smoke flavor on the outer edge. I don't think you used to many chips. Did you have the top vent all the way open? You need to get the air circulating and the smoke out of the top. Were you getting billowing white smoke or just a small amount of smoke? You don't need much smoke, almost invisible, if you can't see it but you can smell it, it's good.
     

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